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Lamb and Barley Soup

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Serves 4

Plump pearl barley cooked with a little fall-off-the-bone lamb and winter veg leaves you wanting more of this soup. Fantastic for cold weekends – curl up with a good book. Freeze left overs for those nights when you just can’t face cooking – if you are lucky enough to have any left overs. Healthy, filling and so comforting.

Per serve: 1323kj (316cal); 4.6g total fat (1.5g saturated fat); 9.6g fibre


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You’ll need

1kg lamb bones, visible fat removed (if you can’t find these, grab 400gms lean shanks)
2 medium onions, diced
4 stalks celery, chopped
2 large carrots, roughly chopped
3/4 cup pearl barley
2 dried bay leaves
Dash Worcestershire sauce
2 cups beef stock
6 cups water
1 cup cabbage, finely shredded
1/2 cup fresh parsley, chopped
Salt & pepper to taste

Let’s go

Rinse and drain pearl barley. Put all ingredients except parsley and cabbage into a large soup pot and bring to the boil. Reduce heat, cover and simmer for 2 hours, removing any foam as you go. Check on water levels from time to time and add more water if you feel it’s getting a little dry. Add cabbage, check seasoning and cook a further 10 minutes. Remove the lamb meat from the bones and return to the pot, discard the bones and stir in parsley.

Why it’s good for you
Lamb bones are very low in fat but have big flavour. There hasn’t been any additional fat added to this dish as all the flavour comes out in the slow cooking. Lovely lot fat soup.
Per serve: 1323kj (316cal); 4.6g total fat (1.5g saturated fat); 9.6g fibre

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